Easy Polenta And Eggs

Now that it’s getting darker earlier and earlier I can’t help but be lazier when it comes to cooking meals. I’ve been looking for simpler things I can throw together in 10 minutes or so that still pack a lot of flavor. I’ve started keep a tube of pre-cooked polenta(the horror!) around to heat up in sauce whenever I need a quick Italian fix. Gourmet? Not at all. But it’s healthy, gluten-free, and much cheaper than take-out options.

This is hardly a “recipe”; more like a list of ingredients to throw together for a quick meal. If you’re not a vegetarian, you can skip the eggs entirely and use a meat sauce instead. But I think there’s nothing better on a cold night than warm marinara sauce and runny yolks.

I’d generally say to expect 3-4 polenta slices, 3/4 cup sauce, and 2-3 eggs per person but you can customize this to perfectly fit your appetite.

Polenta And Eggs

Prep time: 5 minutes

Cook time: 10 minutes

Ingredients:

Pre-cooked polenta

Marinara sauce

Eggs

Method:

Add enough marinara to fill a frying pan.

Slice the polenta 1/2 an inch thick and spread it out on the sauce in a single layer.

Cook for 2-3 minutes on medium in a covered pan, flip, and cook another 2-3 minutes.

Move the polenta onto a dish but reserve the sauce in the pan. Add a little bit of water if it looks dry or is thinning.